Watermelon gelé is a Sicilian spoon dessert, typical of the Palermo area. Fresh, sweet and light, it is loved for its particular texture and its beautiful red color. Excellent to serve as a dessert at the end of a summer lunch or dinner, it always manages to amaze with its delicacy.
The process is simpler than you might think. Let's see how to prepare it.
1 mini organic watermelon
40 g of corn starch
75 g of sugar
Remove the black seeds from the watermelon, then cut it into pieces and blend it until you get about 1 liter of juice. Filter the juice through a sieve and pour it into a pot, together with the sifted corn starch. Also combine the sugar and jasmine flowers, turn on the heat over medium heat and mix thoroughly for about 10-15 minutes.
Remove the jasmine flowers, turn off the heat and put the ice in a container, to cool. When it is cold enough, add the chocolate chips and pour the mixture into molds or cups.
Put the molds in the fridge until they have taken on the consistency of a jelly. Before serving, garnish the watermelon frost with a handful of chopped pistachios.